Step-by-Step Instructions

Now that we’ve covered the tools and ingredients, let’s move on to the detailed process of making this delicious Peach Caramel Blondie Cheesecake. The recipe is broken down into manageable steps to help you layer each component effectively.

Step 1: Prepare the Blondie Base

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
2. Mix Blondie Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and vanilla extract. Add the eggs one at a time, whisking until fully incorporated.
3. Add Dry Ingredients: In a separate bowl, combine flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
4. Press into Pan: Pour the blondie batter into the prepared springform pan. Use a spatula to spread it evenly across the bottom.
5. Bake: Bake for 10-12 minutes until the edges are lightly golden but the center is slightly undercooked. This ensures it remains chewy and moist after the cheesecake layer is added.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese and Sugar: Using a hand or stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, about 3-4 minutes.
2. Add Eggs and Vanilla: Add eggs one at a time, beating after each addition. Mix in the vanilla extract until everything is fully combined and smooth.
3. Pour Over Blondie Base: Pour the cheesecake filling over the pre-baked blondie base, spreading it evenly with a spatula.

Step 3: Prepare the Caramel Sauce

1. Melt Sugar: In a medium saucepan, heat 1 cup of sugar over medium heat, stirring constantly until the sugar is fully melted and turns an amber color.
2. Add Butter: Once the sugar has melted, immediately stir in 6 tablespoons of butter. The mixture will bubble vigorously—this is normal.
3. Stir in Cream: Slowly whisk in ½ cup of heavy cream until the caramel is smooth. Remove from heat and let cool slightly before drizzling.

Step 4: Assemble the Peach Topping

1. Caramelize Peaches: In a skillet, melt 1 tablespoon of butter. Add the peach slices and ¼ cup brown sugar, stirring occasionally until the peaches are caramelized and softened, about 5 minutes.
2. Layer Peaches on Cheesecake: Once the peaches are done, layer them over the cheesecake filling. Drizzle the cooled caramel sauce over the top.

Step 5: Bake and Cool

1. Bake Cheesecake: Bake the assembled cheesecake at 350°F (175°C) for 50-60 minutes, or until the center is set and the edges are slightly golden. If the top begins to brown too quickly, loosely cover with foil halfway through baking.
2. Cool: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.